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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation
Erwann Durand, Sophie Beaubier, Isidora Ilic, et al.
Current Research in Food Science (2021) Vol. 4, pp. 365-397
Open Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Plant-Derived Antioxidants: Significance in Skin Health and the Ageing Process
Monika Michalak
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 2, pp. 585-585
Open Access | Times Cited: 277
Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development
Hongxiu Fan, Hongcheng Liu, Yanrong Zhang, et al.
Journal of Future Foods (2022) Vol. 2, Iss. 2, pp. 143-159
Open Access | Times Cited: 84
Bioactive peptides derived from fermented foods: Preparation and biological activities
Qingyan Guo, Pengfei Chen, Xianggui Chen
Journal of Functional Foods (2023) Vol. 101, pp. 105422-105422
Open Access | Times Cited: 49
Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions
Katharina Münch, Karin Schroën, Claire Berton‐Carabin
Journal of the American Oil Chemists Society (2024) Vol. 101, Iss. 10, pp. 1065-1084
Open Access | Times Cited: 19
Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles
Pierre Villeneuve, Claire Bourlieu‐Lacanal, Erwann Durand, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4687-4727
Closed Access | Times Cited: 69
Antioxidant peptides: Overview of production, properties, and applications in food systems
Mohsen Mardani, Katalin Badak‐Kerti, Jamshid Farmani, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 46-106
Closed Access | Times Cited: 54
Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits
Xiao Xiao, Peng-Ren Zou, Fei Hu, et al.
Molecules (2023) Vol. 28, Iss. 10, pp. 4016-4016
Open Access | Times Cited: 39
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
Daoyou Chen, Wanchao Chen, Wen Li, et al.
Food Chemistry (2023) Vol. 420, pp. 136090-136090
Closed Access | Times Cited: 37
Strategies for oral delivery of bioactive peptides with focus on debittering and masking
Armin Mirzapour‐Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, et al.
npj Science of Food (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 37
Plant protein-derived peptides: frontiers in sustainable food system and applications
Nilesh Prakash Nirmal, Anandu Chandra Khanashyam, Kartik Shah, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 11
Hydrolyzed proteins: availability, bioactivity, safety, applications in feed production
Marian Shaaban
Animal Husbandry and Fodder Production (2025) Vol. 107, Iss. 4, pp. 309-323
Open Access | Times Cited: 1
Antioxidant Function and Application of Plant-Derived Peptides
Zhengqing Zhu, Ziwu Xu, Yuhang Li, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1203-1203
Open Access | Times Cited: 7
Optimization of protein hydrolysates production from defatted peanut meal based on physicochemical characteristics and sensory analysis
Li Zhang, Chunhui Song, Jing Chang, et al.
LWT (2022) Vol. 163, pp. 113572-113572
Open Access | Times Cited: 20
Evaluation of the antimicrobial and antioxidant properties of synthetic phenolipids
Horiya Nassiba Ham, Matthieu M. Mention, Blandine Godon, et al.
Process Biochemistry (2024) Vol. 141, pp. 190-198
Closed Access | Times Cited: 4
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
Jing Guo, Li Chen, Cunshan Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139963-139963
Closed Access | Times Cited: 4
Production, Characterization and Bio-functional properties of multi-functional peptides from fermented plant-based foods: A Review
B. L. Bhuva, Kunal M. Gawai, Brij Pal Singh, et al.
Food Bioscience (2025), pp. 105877-105877
Closed Access
Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products
Xuhua Tang, Shipeng Feng, Yanwei Liu, et al.
International Journal of Biological Macromolecules (2025), pp. 140876-140876
Closed Access
Design and Characterization of Peptide-Based Self-Assembling Microgel for Encapsulation of Sesaminol
Jinhong Gao, Heng Du, Zhenhong Zhang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 971-971
Open Access
Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions
Mariana Sisconeto Bisinotto, Inar Alves de Castro, Julia Maldonado‐Valderrama, et al.
International Journal of Biological Macromolecules (2025), pp. 142736-142736
Closed Access
An updated review of functional properties, debittering methods, and applications of soybean functional peptides
Xinjie Hu, Qinqiu Zhang, Qing Zhang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 27, pp. 8823-8838
Closed Access | Times Cited: 18
Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits
Claire Berton‐Carabin, Pierre Villeneuve
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 63-83
Open Access | Times Cited: 10
Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)
Haotian Cai, Lei Tao, Yu Liu, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100919-100919
Closed Access | Times Cited: 3
Improving effect of soy whey‐derived peptide on the quality characteristics of functional yogurt
Fatemeh Mashayekh, Rezvan Pourahmad, Mohammad Reza Eshaghi, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 3287-3296
Open Access | Times Cited: 8
Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae
Congmiao Li, Yue Zhou, Leipeng Cao, et al.
Food Bioscience (2023) Vol. 56, pp. 103380-103380
Closed Access | Times Cited: 8
Preparation process optimization and evaluation of bioactive peptides from Carya cathayensis Sarg meal
Fujie Yan, Qingqing Wang, Jialuo Teng, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100408-100408
Open Access | Times Cited: 13
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